Coconut Chiffon Cupcakes & Lime Curd
-Recipe-
amazing little coconut chiffon cakes with lime curd and coconut buttercream. You will love how light, moist and versatile it is. Make some petite cupcakes, filled in the centre with a dollop of that rich, creamy lime curd. then whipped up a lovely coconut Swiss meringue buttercream.
Ingredients
- 170g (about 1 heaped cup) plain flour, sieved
- 125g (about 1/2 cup) sugar
- 1/4 tsp salt
- 1 3/4 tsp baking powder
- 115ml water
- 65ml (about 1/4 cup) vegetable oil
- 4 eggs, separated
- 1 1/4 tsp coconut essence
- Pinch of cream of tartar
- 30ml (1 1/2 tbsp) Malibu (optional)
- 60g butter
- 40g caster sugar
- 40 ml lime juice (about 2 limes), plus rind of ½ lime, finely grated
- 3 egg yolks
- ½ titanium-strength gelatine leaf, softened in cold water for 5 minutes
- 130 g (about 1/2 cup) caster sugar
- 3 eggwhites
- 150g unsalted butter, softened
- 1 tsp coconut essence
- To serve: shredded coconut (can be toasted)
Instructions
Prepare
the lime curd:- Whisk butter, sugar, lime juice and egg yolks in a heatproof bowl over a saucepan of simmering water until combined and smooth, then stir occasionally until thick (3-6 minutes), make sure to keep an eye on it so it doesn't get lumpy.
- Stir in lime rind and remove from heat.
- Squeeze excess ...Find The Instruction In The Source>>> Coconut Chiffon Cupcakes & Lime Curd
P.S: I do NOT claim any of these Recipes. For More Instruction In Source>> Coconut Chiffon Cupcakes & Lime Curd